Idli Sambhar

Idli Sambhar is a South Indian delicacy. It is basically fluffy rice and lentil steamed cakes that are dunked in a lentil soup. Idli Sambhar is also commonly found on breakfast tables throughout India. I never used to like Idli Sambhar much. I was more of a Masala Dhosa person. After trying to make Idli Sambhar for the first time today, I think this is the beginning of a beautiful friendship. Here is how I made Idli Sambhar ...

For Idlis:
1 packet of Instant Rice Idli Mix
1 tsp green chili paste
1 tsp ginger paste
1/2 cup yogurt
Salt
Chopped cilantro
1/2 cup water
1 tsp ENO fruit salt

For Sambhar:
1/2 cup toor dal
1 onion, chopped and boiled
1/4 cup peas, boiled
1/2 cup carrot, boiled
1 potato, boiled *(you can also use other veggies of choice like eggplant or cauliflower)
1 tomato
1 tsp ginger paste
1 tbsp sambhar masala
1/2 tsp turmeric powder
1 tsp red chili powder
1 tbsp coriander powder
1 tsp mustard seeds
Few red chili bits
Curry leaves
Pinch of asafoetida powder
2 tbsp jaggery or sugar
1/2 lemon, juiced
Salt to taste
Chopped cilantro for garnish

1. Mix the ingredients for Idli Mix together. You want the mixture to be of batter consistency- not too thin. Let the mixture ferment for atleast 30 minutes.
2. When ready, heat water in steamer pot. Cover the lid with a towel. Grease the idli cooker compartments with oil. Mix ENO fruit salt into the batter. Then, pour the batter into the idli moldings. Place the idli stand into the steamed water. Let steam for 20 minutes with closed lid. Turn off heat and remove the cooked idlis into a bowl when cool.
3. Steam the veggies ( onions, peas, carrots and potatoes) in steamer for about 15 minutes. Keep aside.
4. Boil the toor dal with 1.5 cup water, ginger paste, salt and chopped tomatoes in pressure cooker until cooked.
5. After the toor dal is cooked and cool, open the pressure cooker and beat the dal until smooth.
6. Reheat the lentil liquid. While it is heating up, add the turmeric powder, coriander powder, red chili powder, sambhar masala, jaggery/sugar and salt. Let the mixture come to a boil.
7. Add the boiled veggies to pot and reduce heat so that dal continues to boil. Garnish with half of the chopped cilantro and remove from flame.
8. Make the tadka seasoning in small pot. Heat oil in pot. Add the mustard seeds. Once they begin popping, add the red chili bits, curry leaves and finally the asafoetida powder. Pour the tadka into the pot.
9. Garnish the other half of the chopped cilantro on top. Serve hot with Steamed Idlis, Tomato Chutney and/or Coconut Chutney. Remove into pot.

Most people will make their own Idli flour by soaking rice and urad dal the day before. The next day, they drain and grind it into a fine powder. For me, though, I am not bothered with all of that when I can easily buy the ready made stuff at the market. It makes our job much easier!

This meal is getting FIVE STARS! It was absolutely delicious. We both loved it. I did not realize how easy it is to make. I always doubted my Idli making abilities. If you know how to make Dhoklas and you also have an Idli Stand, then it is not difficult at all. Here is another picture.